Cooking with Toti
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Zucchini Fritters
Crispy savory zucchini patties with provolone and Parmesan.
Serves
10–12 fritters
Time
30 min
Crispy savory zucchini patties pan-fried in butter and olive oil. Served warm with plain yogurt and fresh dill.
Instructions
- 1
Grate zucchini, sprinkle lightly with salt, let sit a few minutes. Squeeze very well to remove as much water as possible — this is important so fritters hold together.
- 2
Combine squeezed zucchini, egg, flour, provolone, Parmesan, paprika, cumin, onion powder, and oregano. Add a little more flour if too wet.
- 3
Form small patties with your hands.
- 4
Heat butter and olive oil in a pan over medium heat.
- 5
Cook 3–4 min per side, until golden brown and crispy.
- 6
Serve warm with plain yogurt and fresh dill.
Toti’s Tips
- ✓Squeeze the grated zucchini as dry as you can, because zucchini is mostly water, and any extra liquid left in will steam the fritters in the pan instead of letting them crisp.
- ✓Add a bit more flour if the mixture still feels wet after squeezing — a batter that's too loose won't hold a patty shape and will spread thin in the pan.
- ✓Cook over medium heat rather than high, so the inside cooks through and the cheese melts before the outside scorches.
- ✓Go easy on added salt since both the provolone and Parmesan are already salty, and salting a wet zucchini mix too early draws out even more water.
- ✓Fresh parsley added right into the mix keeps its color and flavor better than if it were cooked longer, since fresh herbs turn bitter and dull with too much heat.
- ✓Serve right away while they're still crisp — fritters left to sit steam themselves soft under their own heat.
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